I recently made this recipe from Eat Something Vegan…and y’all it’s delicious so I had to share! It was super easy to make and only took around 30 minutes, which is great for a week night dish. Because I’m a rule follower, I didn’t tweak the recipe when I made it but I’ve added a couple notes below with what I’ll try next time! Enjoy!
Ingredients
- 2 lbs. Veggies – cubed (The original recipe calls for zucchini & yellow squash but I think carrots, onions, and other veggies would be delicious!)
- 2 tbsp. Olive Oil
- 1 tbsp. paprika
- Salt to taste
- 1 cup coconut milk
- 1/8 cup fresh parsley -chopped (I skipped this when I made it because I’m not a huge parsley fan but I did add some sprinkles of Italian Seasoning.)
- 1/8 cup fresh basil – chopped
- 1 tbsp. tomato paste
- 2 garlic cloves – minced
- Salt, Pepper, & Red Pepper Flakes to taste
Instructions
First, preheat your oven to 400F and then chop your veggies into nice bite sized cubes. Toss them onto a baking sheet and coat them with the olive oil, paprika, and salt. Arrange them into one layer and bake for around 25-30 minutes (whatever your desired level of roasty, toasty veggies).
While that is in the oven, grab a skillet and pour in your coconut milk over low-medium heat. Add your parsley, basil, tomato paste, garlic, salt, pepper, and red pepper flakes. Stir and bring to a gentle simmer.
Your roasted veggies should be good to do so remove them from the oven and add those to your sauce. Something I’m going to try at this point next time is adding some fresh spinach at this point and then covering the dish until it’s wilted and yummy!
When your veggies are coated, remove from the heat and serve! We ate this over rice and it was delicious!
